Colleen Cross

Colleen Cross

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Monday, 11 July 2016
Carlo Raillo came to Canada from Italy almost five years ago and brought with him a passion for pizza. Raillo has twice been Canadian Pizza magazine Chef of the Year, first with a breakfast pie and then with a latté-inspired dessert pizza. Last October, he won our special Champion of Champions Challenge at the 2015 Canadian Pizza Show after presenting a delightful seasonal Pumpkin Pie Pizza.
Thursday, 30 June 2016
The point-of-sale (POS) software market is constantly evolving. With that in mind, Canadian Pizza checked in with suppliers to find out what features they are working on and what trends they are seeing in POS software.
Thursday, 30 June 2016
In the restaurant business, the term “limited service” usually means diners won’t be served at a table but must come to the counter.
Wednesday, 12 July 2017
Mississauga, Ont. – In case you were wondering why you should enter the Canadian Pizza magazine's Chef of the Year competitions, here are the definitive Top 10 reasons you need to bring it on Oct. 17.
Tuesday, 10 May 2016
Two students at Mount Saint Vincent University in Halifax have developed an allergen-free pizza flour that contains 25 per cent pulses and is scalable for commercial pizzerias.
Tuesday, 10 May 2016
The team at Zolas Restaurant do a dizzying amount of good in their community, and they are the first to say they don’t do it alone.
Tuesday, 10 May 2016
Chances are when marketing your pizza and restaurant you turn to the traditional four Ps: product, price, promotion and place.
Monday, 18 April 2016
Canadians created a strong impression at Pizza Expo 2016, making their mark in the International Pizza Challenge, at education sessions and around the show floor.
Monday, 18 April 2016
What is Windsor-style pizza?
Monday, 18 April 2016
In the restaurant business, food safety is the great leveller.

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